Adobong Talong

I had never heard of the Filipino dish adobo before, I suppose because we've never been to the Philippines but when we were browsing through an Asian recipe book this jumped out at us as one we should try. The sour sauce is known as the adobo and is more commonly cooked with pork but aubergine is also popular.  The flavours were amazing.

Ingredients
4 round aubergines (preferably) 
4 tbsp vegetable oil
120ml white vinegar
60ml soy sauce
5 cloves garlic, minced
1 tsp black pepper, freshly ground
1 bay leaf
salt (to taste)

Method
Mix together the minced garlic, white wine vinegar, soy sauce and ground pepper. Allow to stand whilst you fry the aubergines.

Cut the aubergines into bite-size pieces. 

In a large frying pan heat the oil to a medium-high temperature and fry the aubergine until brown. Put to one side and pat with paper towels to absorb the excess oil. 

Next, in another pan, pour in the adobo marinade (garlic/soy/vinegar/pepper/bay leaf) and bring to a boil. Lower the heat and simmer for 5 minutes.  Add fried aubergines and simmer for a further 3 minutes, stirring gently.

Season with salt and pepper.  Either serve immediately with steamed rice or alternatively keep in the fridge for a day or two. It will arguably taste even nicer after time to infuse.